Cheese Tortellini

Sauce: diced tomatoes in juice (tomatoes, tomato juice, salt, citric acid, calcium chloride), water, tomato paste (fresh tomatoes and naturally derived citric acid), olive oil, salt, sugar, garlic, starch, garlic powder, oregano, basil leaves, paprika, red pepper, black pepper. pasta: cooked cheese tortellini (pasta [extra fancy durum flour {enriched with niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid}, water, liquid pasteurized whole eggs, dough mix {yellow corn flour, soybean oil, beta-carotene color}), filling [bread crumbs {bleached wheat flour, yeast, sugar, salt} part skim ricotta {whey, milk, vinegar and carrageenan (stabilizer)}, water, canola oil, romano cheese {made from cow's milk pasteurized culture milk, salt, enzymes}, parmesan cheese {pasteurized part skim milk, cheese cultures, salt, enzymes}, and powdered cellulose {anti-caking agents}, salt, black pepper and nutmeg]), cheese: mozzarella (low moisture part skim mozzarella cheese [pasteurized part skim milk, cultures, salt, enzymes], powdered cellulose to prevent caking, natamycin [a natural mold inhibitor]), parsley.